|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed 0ppm chlorine sanitizer output from dish machine. PIC discovered that a bucket of low temp dish detergent was connected to sanitizer line feeding dish machine instead of chlorine sanitizer. PIC left during inspection to procure a bucket of chlorine sanitizer for dish machine. Facility set up 3 compartment sink to W/R/S equipment and utensils and will provide single service items to customers for dine in until dish machine is able to properly sanitize multi-use utensils. VERIFICATION REQUIRED within 3 days to ensure sanitizer is provided for dish machine. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed three silicone spatulas with deep cracks and chips hanging from utensil holder near 3 comp sink. CDI: PIC voluntarily discarded spatulas. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelving used to store clean equipment and utensils. Clean as needed. REPEAT |